One of my favorite ways to prepare greens during these warm months is on the grill. The smokiness from the fire is a flavor you can’t get when the skillet is on your range top. After you have finished cooking your meats on the grill remove it entirely so you can get at the coals. Take a cast iron skillet and put it right on top of your coals which should still have plenty of heat to cook up some greens.

Let the skillet get nice and hot then throw in some smoked bacon. Let that cook awhile and get nice and crispy before adding any greens. As for the greens themselves and what you should use you really can’t go wrong. I happened to have a lot of leftover kale and mustards from our spring garden this year so I took what was left and put it in the pan.

You’ll want to start with what seems like an obscene amount of greens because as they cook they will reduce in size. Start by filling the pan up and continually stirring until the cook down a bit and then repeat. You will probably looks a few pieces to the fire during the cooking process but consider it a small sacrifice for some of the best greens you will ever eat.